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ŞEKERPARE TATLISININ KULLANILMIŞ KAHVE TELVESİ İLE ZENGİNLEŞTİRİLMESİ: FİZİKOKİMYASAL, BESİNSEL, DUYUSAL VE DOKUSAL ÖZELLİKLERİ

Yıl 2025, Cilt: 50 Sayı: 2, 260 - 274, 14.04.2025

Kübra Topaloğlu Günan , Tuğçe Boğa , Didem Berber , Özlem Aktürk Gümüşay

https://doi.org/10.15237/gida.GD25025

Öz

Kullanılmış kahve telvesi (KKT) şekerpare üretiminde farklı oranlarda (%5, 10, 15, 20 ve 25) un ikamesi olarak kullanılmıştır. Pişirme ve dokusal özellikler, besin içeriği (nem, yağ, kül, protein, diyet lifi miktarı, toplam fenolik madde içeriği ve antioksidan aktivite), renk ve duyusal özellikler araştırılmıştır. KKT ilaveli şekerpare örnekleri kontrol örneklerine göre daha yüksek nem, protein ve kül içeriğine sahiptir. En yüksek diyet lifi içeriği (6.96 g/100 g), %25 KKT ilaveli örneklerde gözlenmiştir. KKT ilavesi arttıkça, sertlik azalmış ve kırılganlık artmıştır. %5-20 KKT içeren örneklerde depolama süresi boyunca belirgin mikrobiyal yük artışı gözlenmemiştir. KKT miktarı arttıkça, toplam fenolik madde içeriği ve DPPH radikali temizleme aktivitesi artmıştır. Duyusal analiz sonuçları, %5 SCG ilaveli şekerparenin lezzet, yumuşaklık, çiğnenebilirlik ve yutma açısından en beğenilen ürün olduğunu göstermiştir.

Anahtar Kelimeler

diyet lif fenolik fırıncılık ürünleri doğal antioksidanlar

Proje Numarası

2023HDAP02

Kaynakça

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  • Aguilar‐Raymundo, V.G., Sánchez‐Páez. R., Gutiérrez‐Salomón, A.L., Barajas-Ramírez, J.A. (2019). Spent coffee grounds cookies: Sensory and texture characteristics, proximate composition, antioxidant activity, and total phenolic content. Journal of Food Processing and Preservation, 43(12): e14223, doi: 10.1111/ jfpp.14223.
  • Ahmed, A.R., Alqahtani, N.K., Ramadan, K.M., Mohamed, H.I., Mahmoud, M.A., Elkatry, H.O. (2023). The bioactive substances in spent black tea and arabic coffee could ımprove the nutritional value and extend the shelf life of sponge cake after fortification. ACS Omega, 8(37): 33593-33609, doi: 10.1021/acsomega.3c03747.
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  • Belokurova, E.S., Pankina, I.A., Sevastianova, A.D., Asfondiarova, I.V., Katkova, N. M. (2021, February). The effect of functional additives on the indicator “water activity” of biscuit semi-finished products. In IOP Conference Series: Earth and Environmental Science (Vol. 640, No. 2, p. 022022). IOP Publishing.
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  • Bramantoro, T., Zulfiana, A.A., Amir, M.S., Irmaliye, W.R., Nor, N.A.M. (2022). The contradictory effects of coffee intake on periodontal health: a systematic review of experimental and observational studies. F1000 Research, 11: 924, doi: 10.12688/ f1000research.124547.3.
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ENRICHMENT OF ŞEKERPARE DESSERT WITH SPENT COFFEE GROUND: PHYSICOCHEMICAL, NUTRITIONAL, SENSORY AND TEXTURE CHARACTERISTICS

Yıl 2025, Cilt: 50 Sayı: 2, 260 - 274, 14.04.2025

Kübra Topaloğlu Günan , Tuğçe Boğa , Didem Berber , Özlem Aktürk Gümüşay

https://doi.org/10.15237/gida.GD25025

Öz

Spent coffee grounds (SCG) were used as a flour substitute at different ratios (5, 10, 15, 20 and 25%) in the production of the şekerpare. Baking and textural properties, nutritional content (moisture, fat, ash, protein, dietary fiber amount, total phenolic content, and antioxidant activity), color and sensory properties were investigated. SCG-added şekerpare samples had higher moisture, protein, and ash than the control samples. The highest dietary fiber content (6.96 g/100 g) was observed in samples with a 25% SCG addition. With increasing SCG addition, hardness decreased and, fracturability increased. The microbial count did not increase during the storage period in samples containing 5 to 20% SCG. As the amount of SCG increased, the total phenolic content and the DPPH radical scavenging activity increased. The sensory analysis results indicated that şekerpare with 5% SCG addition was found to be the most appealing product in terms of flavor, softness, chewiness, and swallowing.

Anahtar Kelimeler

dietary fiber phenolics bakery products natural antioxidants

Etik Beyan

Sensory analysis in this study was reviewed and approved by the Ethics Committee of Maltepe University (Approval Number: 2024/22-14).

Destekleyen Kurum

Maltepe University

Proje Numarası

2023HDAP02

Kaynakça

  • AACCI (1995) Approved Methods of the AACC, 10th ed. St. Paul, MN, USA: Method 10.54. American Association of Cereal Chemists (AACC).
  • Agudelo-Ochoa, G.M., Pulgarín-Zapata, I.C., Velásquez-Rodriguez, C.M. (2016). Coffee consumption increases the antioxidant capacity of plasma and has no effect on the lipid profile or vascular function in healthy adults in a randomized controlled trial. The Journal of Nutrition, 146(3): 524-531, doi:10.3945/ jn.115.224774.
  • Aguilar‐Raymundo, V.G., Sánchez‐Páez. R., Gutiérrez‐Salomón, A.L., Barajas-Ramírez, J.A. (2019). Spent coffee grounds cookies: Sensory and texture characteristics, proximate composition, antioxidant activity, and total phenolic content. Journal of Food Processing and Preservation, 43(12): e14223, doi: 10.1111/ jfpp.14223.
  • Ahmed, A.R., Alqahtani, N.K., Ramadan, K.M., Mohamed, H.I., Mahmoud, M.A., Elkatry, H.O. (2023). The bioactive substances in spent black tea and arabic coffee could ımprove the nutritional value and extend the shelf life of sponge cake after fortification. ACS Omega, 8(37): 33593-33609, doi: 10.1021/acsomega.3c03747.
  • Akash, M.S.H., Rehman, K., Chen, S. (2014). Effects of coffee on type 2 diabetes mellitus. Nutrition, 30(7-8): 755-763, doi:10.1016/j.nut.2013.11.020.
  • Ali, H.S., Mansour, A.F., Kamil, M.M., Hussein, A.M.S. (2018). Formulation of nutraceutical biscuits based on dried spent coffee grounds. International Journal of Pharmacology, 14(4): 584-594, doi: 10.3923/ijp.2018.584.594.
  • Almeida, A.A.P., Farah, A., Silva, D.A., Nunan, E. A., Glória, M.B.A. (2006). Antibacterial activity of coffee extracts and selected coffee chemical compounds against enterobacteria. Journal of Agricultural and Food Chemistry, 54(23): 8738-8743, doi: 10.1021/jf0617317.
  • AOAC (2016). Official Methods of Analysis of AOAC International, 20th ed. Rockville, USA: Association of Official Agricultural Chemists (AOAC).
  • Arya, S.S., Venkatram, R., More, P.R. (2022). The wastes of coffee bean processing for utilization in food: a review. Journal of Food Science and Technology, 59: 429–444, doi: 10.1007/s13197-021-05032-5.
  • Azuan, A.A., Mohd, Z.Z., Hasmadi, M. (2020). Physicochemical, antioxidant and sensory characteristics of cookies supplemented with different levels of spent coffee ground extract. Food Research, 4(4): 1181 – 1190, doi: 10.26656/fr.2017.4(4).058.
  • Ballesteros, L.F., Teixeira, J.A., Mussatto, S.I. (2014). Chemical, functional, and structural properties of spent coffee grounds and coffee silverskin. Food and Bioprocess Technology, 7(12): 3493–3503, doi: 10.26656/ fr.2017.4(4).05810.1007/s11947-014-1349-z.
  • Balzano, M., Loizzo, M.R., Tundis, R. (2020). Spent espresso coffee grounds as a source of anti-proliferative and antioxidant compounds. Innovative Food Science & Emerging Technologies, 59: 102254, doi: 10.1016/j.ifset.2019.102254.
  • Belokurova, E.S., Pankina, I.A., Sevastianova, A.D., Asfondiarova, I.V., Katkova, N. M. (2021, February). The effect of functional additives on the indicator “water activity” of biscuit semi-finished products. In IOP Conference Series: Earth and Environmental Science (Vol. 640, No. 2, p. 022022). IOP Publishing.
  • Bevilacqua, E., Cruzat, V., Singh, I. (2023). The potential of spent coffee grounds in functional food development. Nutrients, 15: 994, doi: 10.3390/nu15040994.
  • Bramantoro, T., Zulfiana, A.A., Amir, M.S., Irmaliye, W.R., Nor, N.A.M. (2022). The contradictory effects of coffee intake on periodontal health: a systematic review of experimental and observational studies. F1000 Research, 11: 924, doi: 10.12688/ f1000research.124547.3.
  • Brand-Williams, W., Cuvelier, M.E., Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT-Food science and Technology 28(1), 25-30, doi: 10.1016/S0023-6438(95)80008-5.
  • Büyük, Z., Dulger Altiner, D. (2024). Investigation of antioxidant and sensory properties and in vitro bioaccessibility of low-fat functional cookies substituted with wheat germ flour and coffee silverskin. Journal of the Science of Food and Agriculture, (104): 1322-1334, doi: 10.1002/jsfa.13013.
  • Calheiros, D., Dias, M. I., Calhelha, R. C., Barros, L., Ferreira, I. C., Fernandes, C., Gonçalves, T. (2023). Antifungal activity of spent coffee ground extracts. Microorganisms, 11(2): 242, doi: 10.3390/microorganisms11020242.
  • Campos‐Vega, R., Arreguín‐Campos, A., Cruz‐Medrano, M.A. (2020). Spent coffee (Coffea arabica L.) grounds promote satiety and attenuate energy intake: A pilot study. Journal of Food Biochemistry, 44(6): e13204, doi: 10.1111/jfbc.13204.
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  • Gómez-Ruiz, J.Á., Leake, D.S., Ames, J.M. (2007). In vitro antioxidant activity of coffee compounds and their metabolites. Journal of Agricultural and Food Chemistry, 55(17): 6962-6969, doi: 10.1021/jf0710985.
  • Han, I., Lee, C.S. (2021). Quality properties and bioactivities of American cookies with coffee extract residues. LWT, 151: 112173, doi: 10.1016/j.lwt.2021.112173.
  • Hosseini, A., Pazhouhandeh, F. (2023). Production of enriched cakes by apple pulp and peel powder and evaluation of chemical, functional and textural properties. Vitae, 30(1): 1-12, doi: 10.17533/udea.vitae.v30n1a349519.
  • Hussein, A., Ali, H., Bareh, G., Faoruk, A. (2019). Influence of spent coffee ground as fiber source on chemical, rheological and sensory properties of sponge cake. Pakistan Journal of Biological Sciences: PJBS, 22 (6): 273–282, doi: 10.3923/pjbs.2019.273.282.
  • ICO International Coffee Association (2022). Available from: http://www.ico.org/pri ces/new-consumption-table.pdf
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  • Jia, H., Aw, W., Egashira, K., Takahashi, S., Aoyama, S., Saito, K., Kishimoto, Y., Kato, H. (2014). Coffee intake mitigated inflammation and obesity-induced insulin resistance in skeletal muscle of high-fat diet-induced obese mice. Genes & Nutrition, 9: 1-10, doi: 10.1007/s12263-014-0389-3.
  • Khochapong, W., Ketnawa, S., Ogawa, Y., Punbusayakul, N. (2021). Effect of in vitro digestion on bioactive compounds, antioxidant and antimicrobial activities of coffee (Coffea arabica L.) pulp aqueous extract. Food Chemistry, 348: 129094, doi: 10.1016/ j.foodchem.2021.129094.
  • Koay, H.Y., Azman, A.T., Zin, Z.M., Portman, K.L., Hasmadi, M., Rusli, N.D., Aidat, O., Zainol, M.K. (2023). Assessing the impact of spent coffee ground (SCG) concentrations on shortbread: A study of physicochemical attributes and sensory acceptance. Future Foods, 8: 100245, doi: 10.1016/j.fufo.2023.100245.
  • Liczbiński, P., Bukowska, B. (2022). Tea and coffee polyphenols and their biological properties based on the latest in vitro investigations. Industrial Crops and Products, 175: 114265, doi: 10.1016/j.indcrop.2021.114265.
  • Martinez-Saez, N., García, A.T., Pérez, I.D. (2017). Use of spent coffee grounds as food ingredient in bakery products. Food Chemistry, 216: 114-122, doi: 10.1016/j.foodchem.2016.07.173.
  • Meckelburg, N., Pinto, K.C., Farah, A., Iorıo, N.L.P., Pierro, V.S.S., Dos Santos, K.R.N., Maia, L.C., Antonio, A.G. (2014). Antibacterial effect of coffee: calcium concentration in a culture containing teeth/biofilm exposed to Coffea Canephora aqueous extract. Letters in Applied Microbiology, 59(3): 342-347, doi: 10.1111/lam.12281.
  • Monente, C., Bravo, J., Vitas, A. I., Arbillaga, L., De Peña, M. P., Cid, C. (2015). Coffee and spent coffee extracts protect against cell mutagens and inhibit growth of food-borne pathogen microorganisms. Journal of Functional Foods, 12: 365-374, doi: 10.1016/j.jff.2014.12.006.
  • Murthy, P.S., Naidu, M.M. (2012). Sustainable management of coffee industry by-products and value addition—A review. Resources, Conservation and Recycling, 66: 45-58, doi: 10.1016/j.resconrec.2012.06.005.
  • Mussatto, S.I., Ballesteros, L.F., Martins, S., Teixeira, J. (2011). Extraction of antioxidant phenolic compounds from spent coffee grounds. Separation and Purification Technology, 83: 173-179, doi: 10.1016/j.seppur.2011.09.036.
  • Natella, F., Nardini, M., Giannetti, I., Dattilo, C., Scaccini, C. (2002). Coffee drinking influences plasma antioxidant capacity in humans. Journal of Agricultural and Food Chemistry, 50(21): 6211-6216, doi: 10.1021/jf025768c.
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  • NMKL (2005) ASH, gravimetric determination in foods. 2nd ed. Oslo, Norway, Nordic Committee on Food Analysis, no. 173.
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  • Papageorgiou, C., Dermesonlouoglou, E., Tsimogiannis, D., Taoukis, P. (2024). Enrichment of bakery products with antioxidant and dietary fiber ıngredients obtained from spent coffee ground. Applied Sciences, 14(16): 6863, doi: 10.3390/app14166863.
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  • Tunnıclıffe, J.M., Shearer, J. (2008). Coffee, glucose homeostasis, and insulin resistance: physiological mechanisms and mediators. Applied Physiology, Nutrition, and Metabolism, 33: 1290–1300, doi: 10.1139/H08-123.
  • Vázquez-Sánchez, K., Martinez-Saez, N., Rebollo-Hernanz, M., Del Castillo, M. D., Gaytán-Martínez, M., Campos-Vega, R. (2018). In vitro health promoting properties of antioxidant dietary fiber extracted from spent coffee (Coffee arabica L.) grounds. Food Chemistry, 261: 253–259, doi: 10.1016/j.foodchem.2018.04.064.
  • Vítězová, M., Jančiková, S., Dordević, D., Vítěz, T., Elbl, J., Hanišáková, N., Jampílek, J., Kushkevych, I. (2019). The possibility of using spent coffee grounds to improve wastewater treatment due to respiration activity of microorganisms. Applied Sciences, 9(15): 3155, doi: 10.3390/app9153155.
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  • Wani, S. H., Gull, A., Allaie, F., Safapuri, T. A. (2015). Effects of incorporation of whey protein concentrate on physicochemical, texture, and microbial evaluation of developed cookies. Cogent Food & Agriculture, 1(1): 1092406, doi: 10.1080/23311932.2015.1092406.
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Toplam 70 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Makaleler
Yazarlar

Kübra Topaloğlu Günan 0000-0001-9384-6862

Tuğçe Boğa 0000-0003-2539-4176

Didem Berber 0000-0001-5813-160X

Özlem Aktürk Gümüşay 0000-0001-9106-3151

Proje Numarası 2023HDAP02
Yayımlanma Tarihi 14 Nisan 2025
Gönderilme Tarihi 3 Şubat 2025
Kabul Tarihi 8 Nisan 2025
Yayımlandığı Sayı Yıl 2025 Cilt: 50 Sayı: 2

Kaynak Göster

APA Topaloğlu Günan, K., Boğa, T., Berber, D., Gümüşay, Ö. A. (2025). ENRICHMENT OF ŞEKERPARE DESSERT WITH SPENT COFFEE GROUND: PHYSICOCHEMICAL, NUTRITIONAL, SENSORY AND TEXTURE CHARACTERISTICS. Gıda, 50(2), 260-274. https://doi.org/10.15237/gida.GD25025
AMA Topaloğlu Günan K, Boğa T, Berber D, Gümüşay ÖA. ENRICHMENT OF ŞEKERPARE DESSERT WITH SPENT COFFEE GROUND: PHYSICOCHEMICAL, NUTRITIONAL, SENSORY AND TEXTURE CHARACTERISTICS. GIDA. Nisan 2025;50(2):260-274. doi:10.15237/gida.GD25025
Chicago Topaloğlu Günan, Kübra, Tuğçe Boğa, Didem Berber, ve Özlem Aktürk Gümüşay. “ENRICHMENT OF ŞEKERPARE DESSERT WITH SPENT COFFEE GROUND: PHYSICOCHEMICAL, NUTRITIONAL, SENSORY AND TEXTURE CHARACTERISTICS”. Gıda 50, sy. 2 (Nisan 2025): 260-74. https://doi.org/10.15237/gida.GD25025.
EndNote Topaloğlu Günan K, Boğa T, Berber D, Gümüşay ÖA (01 Nisan 2025) ENRICHMENT OF ŞEKERPARE DESSERT WITH SPENT COFFEE GROUND: PHYSICOCHEMICAL, NUTRITIONAL, SENSORY AND TEXTURE CHARACTERISTICS. Gıda 50 2 260–274.
IEEE K. Topaloğlu Günan, T. Boğa, D. Berber, ve Ö. A. Gümüşay, “ENRICHMENT OF ŞEKERPARE DESSERT WITH SPENT COFFEE GROUND: PHYSICOCHEMICAL, NUTRITIONAL, SENSORY AND TEXTURE CHARACTERISTICS”, GIDA, c. 50, sy. 2, ss. 260–274, 2025, doi: 10.15237/gida.GD25025.
ISNAD Topaloğlu Günan, Kübra vd. “ENRICHMENT OF ŞEKERPARE DESSERT WITH SPENT COFFEE GROUND: PHYSICOCHEMICAL, NUTRITIONAL, SENSORY AND TEXTURE CHARACTERISTICS”. Gıda 50/2 (Nisan 2025), 260-274. https://doi.org/10.15237/gida.GD25025.
JAMA Topaloğlu Günan K, Boğa T, Berber D, Gümüşay ÖA. ENRICHMENT OF ŞEKERPARE DESSERT WITH SPENT COFFEE GROUND: PHYSICOCHEMICAL, NUTRITIONAL, SENSORY AND TEXTURE CHARACTERISTICS. GIDA. 2025;50:260–274.
MLA Topaloğlu Günan, Kübra vd. “ENRICHMENT OF ŞEKERPARE DESSERT WITH SPENT COFFEE GROUND: PHYSICOCHEMICAL, NUTRITIONAL, SENSORY AND TEXTURE CHARACTERISTICS”. Gıda, c. 50, sy. 2, 2025, ss. 260-74, doi:10.15237/gida.GD25025.
Vancouver Topaloğlu Günan K, Boğa T, Berber D, Gümüşay ÖA. ENRICHMENT OF ŞEKERPARE DESSERT WITH SPENT COFFEE GROUND: PHYSICOCHEMICAL, NUTRITIONAL, SENSORY AND TEXTURE CHARACTERISTICS. GIDA. 2025;50(2):260-74.
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